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T'mg transplant headDuhmEs speaks at local assoc'. A «ri-NPW.Q Dr. J. D. Cooper, head of the lung transplant teamt at Toronto General Hospital, wilI be keynote speaker at a medical seminar planned by Durham ýRegion L ung Associaiton, scheduled for Wednesday, Otaber 9th. The one day seminar will be held at the Oshawa Holi- day Inn, and will be of in- terest to family physicians, nurses, respiratory therapists and physiotherapists. Approved by the College of Family Physicians of Canada, the programt will in- clude presentations on Iung transplantation, oxygen and bronchodilator therapy and various approached to aduit and pediatrie respiratory rehabilitation. Speakers wil include Dr. David Ross and Dr. E. Marcellus (both of Oshawa), Dr. Les Burman (Director of Respiratory Rehabilitatio n at Chedoke/McMaster Hospital - Hamilton), Dr. M. Nadasdi (Medical Director for Allen and Hanbury) and members of the rehabilitation team of the Hugh McMilIan Medical Centre, Toronto. Registration fee is $30, (which includes lunch), and for further information con- tact Durham Region Lung Association at 723-3151. ~çthen Cupb,, P M of (okrLangdo. omuuaions Lmüte Leftover Cranberry Sauce Ieads new life Tangy cranberry sauce is as mnuch a part of our Takgvn feast as roast turkey, stuffing and spicy pumipkin pie. But, this traditional favorite can enhiance savory foods, or add sparle to desserts anytime. Cranbenry sauce is more ver- satile than the annual turkey dinner would imply. Lýeftoýver amiounts can be qu:ickly, trants- formed into flavorful brecads, muffins, biscuits and other goodies. Plan afternoon tea f'or a crisp autun day. Put the kettle on while friends catch up on news and sample homnemade baking. Cranberry Nut Bread and Cranberry Muffins are no-fail treats - perfect for casual get- togethers. These popular quick breads oweý extra moi stness and flavor to a touch of cranberr sauce. Cranberry Tea Biscuits are wonderful served warm with preseres. A delicious combina- nion of jellied cranberry sauce, sour creami and grated cheddar cheese make these Iight biscuits the perfect addition to tea-time. For special desserts, spread a crimson topping on cheesecake with cranberry leftovers. Or, dress-up an ice creamr dessert with warmi brandied cranberry sauce. For this easy idea, heat 1 cup (250 miL) whole berry cranberry sauce with 1 table- spoon (15 miL),brandy or 1 tea- spoon (5 mL) brandy extract. For more colorful food and drink recipes, Write to: Cran- berry Recipes, 170 Attweil Drive, Dept. PR5, Rexdale, Ontario M9W 5Z5 Cranberry Nut Bread 2 cups (500 mL) all-purpose four 'A up (125 miL) sugar 2 tsp (10 miL) baking powder 1/ tsp (2 mLI) baking soda '12 tsp (2 mLl) salit '12 tsp (2 mrL-) cinnamnon V/2 cup (l2S-niL) chopped walnruts 1 egg 2 tbsp (2-5 mL) v egetable oul 1 can (14 oz/398 iL-) Ocean_ Spray Whole Berry Cranberry Sauce Mix flour, sugar, baking powý- der, bak'ing soda, salit and cin- namnon. Stir in walnuts. In large miixing howl, heat egg, oil and cranbenyv sauce. Add dry mngre- dients. Stir until just blended. Pour into 9 x 5 x 3-inch (2 L) loaf pan. Bake at -150TF (180'C) 45 minutes. Makes 1 loaf. Cranberry Muffins 1 cup (250 miL) alI-purpose flour 1 cup (250 mLI) whole wheat tlou r 1/ cup (125 iL-) sugar I tbsp (15 mL) baking powder 1/2 tsp (2 mL) saIt 1 ezgg 1 £ Jks. .L N %,VTT la HIGHLIGHTS 0F LIND- SAY EXHIBITION By Barry O'Neil, AIT, ROS Specialist, (Agr.): Faith Benschop, Bowman- ville showed the Grand Champion Holstein Heifer and was presented the Na- tional F armers Union Special. Grand Champion in Other Dairy Breeds was won by Brian Goulding, Blackstock and was awarded the Bank of Nova Scotia, Lindsay Branch Special. Another champion was Brian Goble, Janetville, showing the Champion Steer and receiving the Richard Butler Trophy. In the, showmanship classes, Bob Goble was Reserve Champion Beef Showman. Placing in the top 6 in the dairy showmanship class was Glenn Barkey, Blackstock, Brian Goulding, Blackstock, Elaine, Barkey, Blackstock and Grace Prins, Hampton. 1/ cup (50 mL) vegetable oil 1/ cup (125 mL) milk 1 tsp (5 mL) vanilla 1 cup (250 mL) Ocean Spray Whlole Berry Cranberry sauce Mix all-purpose flour, whoie wheat flou r, sugar, baking pow- der and salit. In large mixing bowl , beat egg, oïl, miik, vanifla and cranberry sauce. Add dry ingredients. Sûir until just blended. Spoon into, greased or pape r lined muffin cups. Bake at 375'F (190'C) 20 minutes. Makes 12 muffins. Cranberry Tea Biscuits 2- '/ cuips (625 mL) ali-purpose flour I tbsp ( 15 mL) bkn powder '/4 tsp (I mL) bak ing soda 1/2 tsp (2 mL) salit 4 tbsp (50 niL) shortening I egg 1 cup (250 m-,L) Ocean Spray Jellied Cranber-ry Sauce 1/4 cup (50 mL) souircream '/2 cup (125 mL) grated cheddar cheese Mix flour, baking powder, baking soda and sait-in large bowî. Cut ini shortening with pastry blender or two knives. In WHERE DOES YOUR FOOD DOLLAR GO? Foodfacts from the July/August Women For The Support ýof Agriculture Newsletter. U.S. Department of Agriculture, figures: Around 83% of the rise in food spending between 1974 and 1984 went to, the food marketing sector for proceÏss- ing, packaging, transporting and distributing farm foods. Only 17% went to cover the "farmn value" of items pur- chased. Comparisons bet- ween 1974 and 1984 reveal some interesting changes. For instance: Consumers spent 29% of their 1974 farmn food dollars in restaurants, fast food outlets, and other away- from-home eating places. In 1984, 36% of spending was for food prepared outside the home. Another change: In 1974, 36% of spending went to cover the estimated farm value of foods purchased. By 1984, only 26% of the con- sumer food bill covered farmn value. The rest went to pay marketing costs. second bowî, beat together e-gg cranberry sauce and soujr cream. Add to dry ingredients and toss with fork to combine. Gather dough into bal and knead on floured board 20 times. Roll out to '/4 -inch (2 cm) thickness and cut into roundsý. Sprinkle with grated cheese. Bake at 400'F (200'Q) 15 to 20 minutes. Makes 12 2-ich (5 cm) biscuits. For Honest, Conscienclous representation with pol itical experience support George CAMERON for Regional Council November 12, 1985 There's a splendid wildernes s surrounding Bancroft. The-forest la slowly regaining its rugged beauty, cover- ing, the scars created by the early logging and mining industry. And Bancroft, a village in the northeastern part of the province, has also changed. From a waning mîning centre, it's become a ively tourist town. In recent years most times 1 get Up there the place is packed with people. The last tirne was in August when there were about 25,000 crammed into the dis- trict for one of Canada's biggest 4 x 4 Meets. To the uninitiated, 4 x 4's are those tough little trucks that will tackle any terrain. Originally devel9ped for loggers to bash through bush country; the four wheeled power-packed ponies have become the pride of off-road enthusiasts. The machines have gradually evolved into sophisticated racers, and a few miles out of Bancroft is one of the finest tracks on the continent where they race in what is billed as "The Canadian Challenge" During the past eight years the Bancroft Tailgators' 4 x 4 Club have built up the annual event f rom a modest shindig to monster two-day meet, and 400 or more drivers and co-drivers vie for cash prizes. The races are spectacular. The obstacle course is the crowd pleaser. One of the organizers, 21-year-old John 0'Donnell, put on a special display for us. He strapped Cameraman Vince Robinet in the co-driver's seat and they took off in John's customized "Spasm". They whipped around corners and up -Cardiac Hill". The hili is short but steep, and guaranteed to shake the bejee- bers out of you. Vince loved it. I stood weil back. I get a little edgy even changing lanes on Highway 401. It was my f irst visit to the meet. It's just one of the events that draw people to Bancroft. The best known is the "Rockhound Jamboree". That's when minerai collectors come from various parts of the world to swap and selI gems. And for the winter months Bancroft has added a new wrinkle. A young entrepreneur, Wally Scheurer, built a Luge run on the outskirts of town. Luging is a Europe- an sport, recognized by the Olympics. A luge looks a bit like an old fashioned sied. Wally's runs twist and turn in a phenomenal way, and they're drawing top-fîight professionals. It aIl adds up to plenty of activity in a little village chock full of people with lots of imagination. And the best part i8 they've managed to shun the slick commercialism that so often seeps into such events. There's still a friendly down home flavour about ail of them. 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